Cooking Light, April 2013 page 70
Updated December 07, 2012
Credit:
Johnny Autry; Styling: Cindy Barr
Since multiple recipes appear on page 70, select the one(s) you want to save, share or create a shopping list for, here.
Chicken Cutlets with Tarragon-Mushroom Sauce
Chicken Cutlets with Tarragon-Mushroom Sauce Recipe
Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté.
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Quinoa with Toasted Pine Nuts
Quinoa with Toasted Pine Nuts Recipe
Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.
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Snap Pea and Radish Sauté
Snap Pea and Radish Sauté Recipe
Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.
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